Sticky Marmalade Gammon with Mustard Mash and Parsley Sauce


Give the classic gammon dish some zing with a sticky, sweet marmalade glaze. Paired with mustard mash and creamy parsley sauce, this recipe celebrates everything that’s great about modern, British food.


  1. For the gammon, place the joint in a deep pan and cover with water. On a high heat, bring the water to a boil then remove from the heat and drain.
  2. Place the gammon back in the same pan, pour in orange juice until in covers half the joint. Then add water until the gammon is covered completely.
  3. Insert 2 cloves into each onion half and add to the pan along with the bay leaves. Cover and bring to the boil.
  4. Once boiling, reduce heat to a simmer and cook gently for 3 hours.
  5. Preheat the oven to 180°C.
  6. Place the gammon into a roasting tin. Remove the skin, leaving a thin layer of fat. Score the skin and push in cloves over the joint.
  7. For the glaze, add brown sugar, orange juice, orange zest, honey, marmalade and mustard to a bowl. Mix well and then glaze evenly over the gammon.
  8. Roast the gammon for 45 minutes, basting the meat every 10 minutes. Once the gammon is golden-brown all over, remove from the oven and set aside. Carve just before serving.
  9. For the mash, add the potatoes to a large saucepan and cover with boiling water.
  10. On a high heat, bring the potatoes to a boil for 20 minutes until soft. Drain the potatoes and leave to steam-dry for 2 minutes in the colander.
  11. Return the potatoes to the pan and add the butter, milk, mustard, salt and pepper then mash thoroughly until creamy. Cover to keep warm until serving.
  12. For the sauce, melt the butter in a saucepan on medium heat. Add in the flour and mustard while stirring thoroughly to form a thick paste.
  13. Cook gently for 3 minutes, watching that the mixture doesn’t burn.
  14. Gradually whisk in the milk and bring to a boil. Lower the heat and simmer for 5 minutes. Remember to keep whisking to ensure there are no lumps.
  15. Add in the fresh parsley and season to taste with salt and pepper.
  16. To serve, slice the gammon, add a generous helping of mustard mash and lashings of parsley sauce. Delicious!


Prep time: 40 Minutes

Cook time: 3.5 Hours

Serves: 6

  • For The Gammon:

  • 1.6kg gammon joint

  • 1 onion, peeled and halved

  • 4 cloves

  • 2 bay leaves

  • Orange juice, to cover

  • Water, to cover

  • 120g soft brown sugar

  • 3 oranges (zest of 3 and juice of 2)

  • 3 tbsp clear honey

  • 3 tbsp orange marmalade

  • 3 tbsp wholegrain mustard

  • Handful cloves for decoration of the gammon

  • For The Mash:

  • 1.5kg potatoes, peeled and cut into chunks

  • 100g butter

  • 100ml milk

  • 1 tsp English mustard

  • For The Parsley Sauce:

  • 30g butter

  • 30g plain flour

  • 260ml milk

  • 1.5 tsp English mustard

  • 1 handful fresh parsley, chopped

  • Sea salt, to taste

  • Pepper, to taste